Making the perfect pot

January 23, 2006|Midwest Living Magazine

Making tea doesn't require any fancy gear, but there are a few necessities (and a few niceties) to consider. Popular accoutrements for tea lovers include different forms of glass teapots, a timer for getting exact infusion times, a ball-shape infuser for loose-leaf tea, a teaspoon for measuring tea, an instant-read thermometer to check water temperatures, and -- if you are using tea bags -- a small saucer for holding the used tea bag. Elaine Terman, proprietor of Elaine's Tea Shoppe in Sylvania, Ohio, offers a foolproof method for making a perfect pot every time: Begin with fresh, cold water. Filtered is best because the process removes chemical tastes such as chlorine. In a tea kettle, bring the water just to a boil to properly oxygenate it. Overboiling drives off oxygen. Pour some of the hot water into the teapot to warm it, then discard the water. Add tea leaves directly to the pot, or use a ball-shape infuser. How much tea is a matter of taste, but a good rule is about 1 teaspoon per 1 cup of tea, plus one for the pot. Pour the hot water over the leaves immediately (for black tea), or let it cool to the proper temperature for other types of tea (see below). Oolongs need just 1 to 2 minutes at between 185 F (for a greener oolong) to between 195 F and 200 F (for a darker one) to brew a fine first cup, though some may need 3 to 4 minutes. Green tea needs only to be steeped 2 to 3 minutes at 175 F to 180 F. However, 5 to 6 minutes of steeping will extract more of the antioxidants from the tea, and you'll still get good flavor. Most black teas should be steeped right at boiling (212 F) for 3 to 5 minutes, depending on how strong you like your tea. (Darjeelings, or teas grown in special gardens in India, may infuse better at 190 F to 195 F.) The longer you steep, the more bitter your tea will be. Never steep more than 5 minutes. If you like your brew with some brawn, simply add more tea leaves. Be aware: There are two exceptions to the 5-minute rule. One is white tea, which can be infused 5 to 7 minutes. The other is herbal tea, which requires between 10 to 20 minutes. Honey, milk, sugar (cubes are elegant) or lemon can complement black teas depending on your taste. But never add cream; it's too heavy and will overpower the delicate flavors of the tea.